Tag Archives: mexican

Mashed Potato and Swiss Chard Enchiladas.

Posted on June 7, 2013 by Jey| 4 Comments

It’s been pretty quiet over here on the blog lately.  I’ve made some great recipes that I’m really excited to share with you but I’ve been having trouble finding the time to sit down in front of the computer to type it all up.  I have no other excuse besides the fact that having two children is totally kicking me in the ass right now.  The Fruitaholic is about to turn four and the Baby Burrito learned how to sit unassisted, crawl and pull herself up to standing all in the same day.  Gone are the days where I could simply turn on Nick Jr., plop the baby down on the floor with some toys and take a half hour to let the words flow (or cook dinner or wash dishes or do laundry or, well, you get the picture).

So I’ve counted on my participation in the swap to keep this little old blog afloat.  It ensures that once, every other week, I spend some quality time in the kitchen with a new recipe rather than trying to get something on the table quickly.  And then I missed the last swap because I forgot about the deadline to submit a recipe and this page sat empty.  So I made sure to get my recipe in as soon as I could this time around, especially because I was excited about the Mexican theme.  Some days I think about whether it’s worth it to keep the blog going but the people I’ve met within the blogging community and the opportunity to continue to push past my comfort zone make me think otherwise.

What I loved most about this recipe was how easily it came together.  Being short on time, I set aside the bag of potatoes I had purchased earlier that morning at the farmers market in lieu of premade mashed potatoes (I love the Simply Potatoes brand, found in the refrigerator section.  The only ingredients used are potatoes, mik and butter – nothing artificial!).  The most time consuming part was caramelizing the onions.  The Baby Burrito was having a bit of a tough day so I popped her in the carrier and she was happy as a clam while I tended to them.  I’ve been attempting to keep a little edible garden this year so I added swiss chard to the recipe just because I could.  And who doesn’t like added veggies?

The enchilada sauce I bought was a little bit on the spicy side so the Fruitaholic didn’t get a chance to try it but the Husby and I were big fans.  We were both pretty bummed that I forgot to put the leftovers away so he made me promise to make it again soon.  And I will, as long as I have a free moment!

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Mashed Potato and Swiss Chard Enchiladas.

Slightly adapted from Kate's Recipe Box

Ingredients

  • 1 Tbsp. Vegetable Oil
  • 1 Yellow Onion, finely chopped
  • 6-8 Large Leaves Swiss Chard, ribs removed and chopped
  • 3 Cups Mashed Potatoes
  • 1/2 Cup Sour Cream
  • 2 Cups Shredded White Cheddar
  • 6 Tortillas
  • 2 Cups Green Enchilada Sauce, divided
  • Sour Cream, for serving
  • Cilantro, for serving

Instructions

Preheat oven to 350.

Heat oil in a small pan over medium-low heat. Add the onions and cook, stirring occasionally, until they soften and turn a rich golden brown color. Add the swiss chard and cook 2-3 minutes, until wilted and soft.

Add 1 cup of the enchilada sauce to the bottom of a 9x11 baking dish and spread to cover.

Mix together the mashed potatoes, sour cream and caramelized onion and shard mixture. Place a large spoonful of the potatoes on the bottom half of a tortilla and top with cheese. Roll the tortilla up tightly and place seam side down in the baking dish. Pour the remaining cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.

Bake 20 minutes until bubbly. If desired, broil 2-3 minutes until cheese starts to turn golden brown.

Garnish with sour cream and cilantro, if desired.

http://www.thejeyofcooking.com/mashed-potato-and-swiss-chard-enchiladas/

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Creamy Baked Chicken Taquitos.

Posted on December 28, 2012 by Jey| Leave a comment

Boy oh boy was I excited to receive our lovely host Sarah’s blog for this incarnation of the Blogger’s Choice swap as a) it is one of my favorite blogs and b) she is one of my favorite people.  I already had a list a mile long of her recipes bookmarked so it was incredibly difficult to whittle it down to just one.

I had originally planned to make her Orange and Rosemary Pork Tenderloin since she has raved about it on many occasions.  But then the Husby had a work crisis which kept him at the office pretty late so I was just cooking for the Fruitaholic and myself.  Ultimately I decided upon this recipe which has circled the blogosphere no less than twelve thousand times.

One of the things I love most about Sarah’s blog is that it is chock full of everyday recipes – no hard to find ingredients, no complicated steps.  This recipe was no different.  It was simple to throw together (even simpler as I used precooked and shredded rotisserie chicken) and while the Fruitaholic and I enjoyed these for dinner, they’d be great as a quick lunch or a game day snack.  I took Sarah’s recommendation and doubled the recipe, freezing the extras for another day when I need something to put on the table fast.

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Creamy Baked Chicken Taquitos.

Yield: 8 taquitos

Very slightly adapted from A Taste of Home Cooking

Ingredients

  • 3 oz. Cream Cheese, softened
  • 1/3 Cup Salsa Verde
  • 1/2 Lime, juiced
  • 1 tsp. Chili Powder
  • 1/2 tsp. Cumin
  • Pinch of Cayenne Pepper
  • 1/2 tsp. Onion Powder
  • 3 Cloves Garlic, minced
  • 1/4 Cup Fresh Cilantro, chopped
  • 2 Scallions, chopped
  • 1/4 tsp. Kosher Salt
  • 2 Cups Chicken, cooked and shredded
  • 1/ Cup Mexican Blend Cheese, shredded
  • 8 6-inch Flour Tortillas
  • Cooking Spray
  • Sour Cream, for dipping, if desired
  • Guacamole, for dipping, if desired

Instructions

Preheat oven to 425.

In the bowl of a stand mixer, or a large bowl, add the cream cheese, salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and kosher salt. Mix until combined, then add the chicken and cheese and mix again.

Wrap 3-4 tortillas in a paper towel, place on a microwave safe plate and cook for 30 seconds, until soft and pliable. Spoon 2-3 tablespoons onto the bottom third of each tortilla. Roll up tightly and place seam side down on a baking sheet that has been coated with cooking spray. Repeat with remaining tortillas and filling.

**If freezing, place the baking sheet in the refrigerator until cold. Wrap taquitos individually in plastic wrap or foil, place in a ziploc bag and freeze. To bake, preheat oven to 425, unwrap taquitos, spray with cooking spray and cook for 20 minutes.

If cooking immediately, spray the taquitos with cooking spray and bake for 15-20 minutes, until tortillas are crisp and golden brown. Serve with sour cream and guacamole, for dipping, if desired.

http://www.thejeyofcooking.com/creamy-baked-chicken-taquitos/




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Chicken and Summer Vegetable Tostadas.

Posted on July 29, 2011 by Jey| 9 Comments

This week, we revisited chicken dishes in the Recipe Swap since most people tend to eat a lot of chicken, and it can be hard coming up with new ways to serve it.

I was thrilled to receive this recipe from Maryanna of Taste and See.  As I’ve mentioned before, we love Mexican food and sadly, it’s rare that I ever think of using chicken when I make those meals.  For a girl who could eat her weight in chicken burritos if given the chance, this is a crazy fact.

This was a great quick and easy, healthy meal and despite the fact that I am broiler challenged and burnt the first 3 (THREE!) batches of tortillas, I still was able to have this dish on the table within a half hour, prep included.

Chicken and Summer Vegetable Tostadas – slightly adapted from Taste and See

  • 1 1/2 tsp. Ground Cumin
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 Boneless, Skinless Chicken Breasts, cut into cubes
  • 1 Red Onion, chopped
  • 1 Ear of Corn, kernels removed
  • 1 Medium Zucchini, diced
  • 1/2 Cup Green Salsa (I used Frontera Tomatillo Salsa)
  • 4 Flour Tortillas
  • 1 Cup Monterey Jack Cheese, shredded
  • Sour cream, for serving
  • Cholula Chipotle Hot Sauce, to taste
  • Cilantro, for serving

Preheat broiler.

Combine cumin, salt and pepper and sprinkle over chicken.  Heat a skillet over medium heat.  Add the chicken and saute for 3 minutes.  Add the zucchini, corn and onion, and saute for an additional 3 minutes, until chicken is done and veggies start to get soft.  Stir in salsa and cook for 1 minute.

Place 2 tortillas in a single layer on a baking sheet and lightly coat with cooking spray.  Keeping a watchful eye, broil the tortillas for up to 3 minutes, until lightly browned (mine took about a minute and a half).  Remove from oven and top tortillas with about 3/4 cup of the chicken mixture and sprinkle with 1/4 cup cheese.  Return to oven and broil for up to an additional 2 minutes, until the cheese is melted (I pulled mine after about one minute, for fear of burning down my house).  Repeat with remaining tortillas.  Top with a dollop of sour cream, hot sauce and cilantro.

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Recipe Swap: Fish Tacos with Mango Salsa.

Posted on July 7, 2011 by Jey| 1 Comment

I cannot even begin to tell you how excited I was for this week’s recipe swap.  We love Mexican food and I couldn’t wait to add another great recipe to my repertoire.  So when this recipe for fish tacos landed in my inbox, I immediately started drooling.  I.  Love.  Fish Tacos.

Chances are, if they’re on a menu, either the Husby or I will order them.  And while there is a time and a place for those beer-battered fried pieces of fish, I much prefer them without when housed within a taco.

I have to admit that I stepped a bit outside of my cooking comfort zone and conquered a small fear.  You see, when it comes to fish in my kitchen, I’ve really only cooked with tilapia.  I’ve attempted to sear tuna a few times, but it always ended badly.  I’m still trying to figure out what kinds of fish I like and while I’ve had cod before, I’d never ever thought of trying to cook with it at home.  Turns out I had nothing to fear.  It was quick, easy and flavorful.

This was the best dinner we’ve had in a while.  The Husby immediately called it a keeper and asked me to add it into “the rotation” (I’m not sure exactly what rotation he is talking about since we tend to try new recipes 90% of the time).  I did assure him, however, that this would definitely become a repeatable meal.  I’m already thinking about putting it onto next week’s menu.  And the next one, and the next one, and the next one….

Fish Tacos with Mango Salsa – tacos as seen on Mrs. Reguiero’s Plate and salsa adapted from Food Network

Tacos:

  • 1/2 Red Onion, thinly sliced
  • 1 1/2 Cups Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. Dried Oregano
  • 1/2 tsp. Cumin
  • 1/2 Cup Fresh Cilantro, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Lb. Cod filets

Serve with:

  • Fresh Corn Tortillas
  • Mexican Crema (or sour cream)
  • Limes, quartered
  • Mango Salsa, recipe below

Place the red onion in a small bowl and add enough red wine vinegar to cover.  Cover with saran wrap and place in the refrigerator until ready to use.  Allow at least 30 minutes for the onions to pickle.

Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed.  Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top.  Make sure the fish is evenly marinated on both sides.  Allow to marinate for at least 20 minutes.

Heat a skillet over medium heat.  Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through.  Remove from heat and flake the fish in the pan.

In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.

Place a spoonful of prepared fish in the center of each tortilla.  Top with onions, crema, mango salsa and extra cilantro if desired.  Garnish with a lime wedge.

For the Mango Salsa:

  • 1 Mango, peeled and diced
  • 1/2 Cucumber, peeled and diced
  • 1/2 Avocado, diced
  • 1/2 Jalapeño, seeded and finely chopped
  • 1/3 Cup Diced Red Onion
  • 1 Tbsp. Lime Juice
  • 1/3 Cup Cilantro, roughly chopped
  • Salt and Pepper, to taste

Combine all ingredients and mix well.  Season with salt and pepper, to taste.  Serve over tacos.

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